Steamed Saltwater Fish and Ginger
1 1/2 tablespoons soy sauce
2 teaspoons salt
1 teaspoon sugar
1 medium Flathead (or other mild-flavoured white-fleshed fish, such as flounder or sole), cleaned and gutted
Small bunch of cilantro
2 green onions, white and some of the green part, sliced
2 tablespoons olive oil
2 tablespoons ginger, julienned
HOW TO MAKE IT
Combine the soy sauce, salt, sugar and 2 teaspoons water into a small bowl. Set aside.
Put the whole fish on a heatproof plate.
Prepare your steamer set-up. Get a large wok or saucepan with a lid and a small, round, elevated metal rack you can put a plate on. If you don’t have a rack don’t worry–I’ve set a plate on a cleaned, empty tuna tin and it worked just fine.
Fill your wok or saucepan with 1 inch of water and add the rack, then cover and place on the stove. Bring to a boil over medium heat. Carefully place the plate with the fish on the rack. Cover and steam for about 10 minutes. You can check it for doneness by using a butter knife–if it easily cuts through to the bottom of the plate, your fish is done! If not, let it cook for another minute or so and test again.
Turn off the heat. Carefully remove the plate from the wok or pan and drain off any remaining water. Transfer the fish to a nice serving plate and decorate with the cilantro and green onion.
Heat the olive oil in a small saucepan over medium-high heat. Add the ginger and let it brown gently for about 1 minute, until it gives a good sizzle. Add the soy mixture and sizzle until heated through.
Take it off the heat and spoon the ginger dressing over the fish. Serve right away.
In partnership with Thor Industries.